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Effet Du Salage Et Du Séchage Sur La Dynamique D'évolution De La Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, de la structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de “ jambon numérique ” couplant transferts d’eau, de sel et protéolyse Rami Harkouss To cite this version: Rami Harkouss. Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, dela structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de “ jambon numérique ” couplant transferts d’eau, de sel et protéolyse. Autre. Université Blaise Pascal - Clermont-Ferrand II, 2014. Français. NNT : 2014CLF22446. tel-01162623 HAL Id: tel-01162623 https://tel.archives-ouvertes.fr/tel-01162623 Submitted on 11 Jun 2015 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. N° d’ordre : D. U : 2446 E D S P I C : 648 UNIVERSITE BLAISE PASCAL -CLERMONT II ECOLE DOCTORALE SCIENCES POUR LSNGENIEUR DE CLERMONT-FERRAND T h è s e Présentée par Rami HARKOUSS pour obtenir le grade de D O C T E U R D’ U N I V E R S I T É SPECIALITE :GENIE DES PROCEDES Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, de la structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de « jambon numérique » couplant transferts d’eau, de sel et protéolyse Soutenue publiquement le 17 Mars 2014 devant le jury : M. DUSSAP Claude-Gilles Président Mme BERRI Cécile Rapporteur et examinateur M. BOHUON Philippe Rapporteur et examinateur M. DELLA VALLE Guy Examinateur M. ASTRUC Thierry Examinateur M. MIRADE Pierre-Sylvain Directeur de thèse Mme PARAFITA Emilie Invitée AVANT-PROPOS Listedescommunications Publications internationales à comité de lecture 1 – Harkouss, R., Mirade, P.S., & Gatellier, P. (2012). Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: Definition of a new proteolysis index. Meat Science, 92, 84–88 (article n°2). 2 – Harkouss, R., Safa, H., Gatellier, P., Lebert, A., & Mirade, P.S. (2014). Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content. Food Chemistry, 151, 7-14 (article n°3). 3 – Harkouss, R., Astruc, T., Lebert, A., Loison, O., Portanguen, S., Gatellier, P., Parafita, E., & Mirade, P.S. Is there any relationship between proteolysis, structure and texture during the manufacture of dry-cured ham? Food Chemistry, submitted, November 2013 (article n°4). 4 – Harkouss, R., Chevarin, C., Daudin, J.D., & Mirade, P.S. Building a 3D “numerical ham” that simulates and couples water and salt transfers to proteolysis during the dry-cured ham process. Application to the modelling of the salting and post-salting stages of process. Food and Bioprocess Technology, paper under preparation (article n°5). 5 – Harkouss, R., Gatellier, P., & Mirade P.S. Effect of drying and salting on the time course of proteolysis and sensory properties in dry-cured ham. Can sodium be reduced during dry-cured ham manufacture? Food and Bioprocess Technology, review under preparation (article n°1). Communications à des congrès et colloques 1 – Harkouss, R., Safa, H., Mirade, P.S., & Gatellier, P. (2012). A new method and index for quantifying proteolysis intensity in dry-cured ham. In 58th International Congress of Meat Science and Technology, Montreal, Canada, 12-17 August 2012 (4 pages + oral). 2 – Harkouss, R., Safa, H., Gatellier, P., Lebert, A., & Mirade, P.S. (2012). Evolution of proteolysis in pork muscles as a function of temperature and water and sodium chloride contents. In 14èmes Journées des Sciences du Muscle et Technologies des Viandes, Caen, France, 13-14 Novembre 2012 (2 pages + oral). 3 – Harkouss, R., Safa, H., Latour, A., Mirade, P.S., & Gatellier, P. (2012). Effect of temperature, salt and water content on the proteolysis activity in small laboratory pork meat samples. In 2012 European Federation of Food Science and Technology (EFFoST) Annual Meeting, Montpellier, France, 20-23 November 2012 (2 pages + oral). 4 – Harkouss, R., Chevarin, C., Gatellier, P., Lebert, A., Daudin, J.D., & Mirade, P.S. (2013). Towards building of a “numerical ham” for simulating proteolysis and salt and water transfers during the dry-cured ham elaboration process. In 59th International Congress of Meat Science and Technology, Izmir, Turkey, 18-24 August 2013 (4 pages + oral). 5 – Harkouss, R., Safa, H., Gatellier, P., Lebert, A., & Mirade, P.S. (2013). Phenomenological models relating proteolytic evolution of small pork meat samples to temperature and water and salt contents. In 59th International Congress of Meat Science and Technology, Izmir, Turkey, 18-24 August 2013 (4 pages + poster). 6 – Harkouss, R., Chevarin, C., Gatellier, P., Lebert, A., Daudin, J.D., & Mirade, P.S. (2013). Time-course evolution of protein degradation velocity in pork meat samples: integration in a model simulating dry-cured ham manufacture. In 14ème Congrès de la Société Française de Génie des Procédés, Lyon, France, 8-10 Octobre 2013 (8 pages + oral). MémoiredethèsedeRamiHarkouss Page1 Résumé Titre Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, de la structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de « jambon numérique » couplant transferts d’eau, de sel et protéolyse. Résumé Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel (chlorure de sodium) dans les aliments, et donc dans les charcuteries. Lors de la fabrication des jambons secs, une diminution du taux de sel pourrait se traduire par des problèmes de texture dus à une protéolyse excessive pouvant nuire à l’étape de tranchage industriel, et aussi par des problèmes de stabilité microbiologique. Dans ce contexte, les objectifs de cette thèse sont : (1) d’étudier le lien entre l’évolution de la protéolyse, de la texture et de la structure, tout au long des différentes étapes de fabrication de jambons secs et (2) de développer un modèle de « jambon numérique » afin de prédire spatialement les dynamiques d’évolution des teneurs en eau, en sel et celle de l’activité de l’eau (aw), et de coupler ces évolutions à celle de la protéolyse. Ce travail combine études expérimentales et modélisation/simulation numérique. Tout d’abord, une méthode de quantification de la protéolyse utilisant la « Fluorescamine » a été développée et validée sur des échantillons de viande de porc et des échantillons extraits de jambons industriels ; un nouvel indice de protéolyse (IP) a été défini. Sur la base d’un plan d’expériences, l’évolution de la protéolyse au sein d’échantillons différemment salés et séchés et préparés à partir de 5 muscles différents d’un jambon de porc, a été quantifiée. Suite à l’application d’une régression linéaire multiple, des lois phénoménologiques ont été construites permettant de calculer la vitesse de protéolyse, pour un muscle donné, en fonction de la température et des teneurs en eau et en sel. Ensuite, au moyen du logiciel Comsol® Multiphysics, ces lois ont été combinées avec des modèles de transferts de matière (eau, sel), de chaleur (température), et de calcul de l’aw, constituant ainsi un modèle de « jambon numérique ». Enfin, la dynamique d’évolution de l’IP, de 5 paramètres texturaux (dureté, fragilité, cohésion, élasticité et adhésion) et de 4 paramètres structuraux (nombre des fibres, espaces extracellulaires, taille des fibres et surface de tissu conjonctif) a été mesurée sur des échantillons prélevés dans deux muscles extraits de jambons industriels pris à cinq stades de fabrication différents. L’application d’une régression polynômiale multiple à ces données expérimentales a conduit à l’établissement de corrélations permettent de calculer certains paramètres texturaux et structuraux à partir de l’IP et des teneurs en eau et en sel. A court terme, ces lois seront incorporées dans le modèle numérique afin de constituer un vrai simulateur de procédé. A moyen terme, le modèle de « jambon numérique » devra être amélioré afin de tenir compte (1) de la diminution du volume du jambon, du fait du séchage et (2) de la diminution de la vitesse de protéolyse en fonction du temps, du fait de la réduction de la quantité de protéines hydrolysables dans le jambon. Une fois complété et amélioré, le simulateur de procédé pourra aider les professionnels à tester des scenarios visant à réduire la quantité de sodium dans les jambons secs, sans altérer leur qualité finale. Mots clés : jambon sec ; séchage ; salage ; protéolyse ; structure ; texture ; fluorescamine ; plan d’expériences ; loi phénoménologique ; modélisation ; jambon numérique ; simulateur de procédé. MémoiredethèsedeRamiHarkouss Page3 Abstract Title Effect of salting and drying on the time course of proteolysis, structure and texture during the dry-cured ham elaboration process. Building of a “numerical ham” model that couples water and salt transfers to proteolysis. Abstract Because of public health problems, the food industry must lower sodium content in all food products, therefore in cured meat products. During the dry-cured ham elaboration process, decreasing salt content may induce microbial safety problems and texture defects due to an excessive proteolysis that could affect later the industrial stage of slicing. On account of that, this work of thesis aims at (1) studying the relationship between proteolysis, structure and texture during the various stages of dry-cured ham manufacture, and (2) building a “numerical ham” model to predict spatially the time course of water and salt content, and thus water activity (aw), and to couple these variations with proteolysis.
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